Cashew Chicken

Once you have made Asian food once, you most likely have the pantry ingredients to do it again. By making things at home instead of ordering from take out, you can see exactly how much sodium goes into it. This is my little homemade version of my husband’s favorite, cashew chicken!

With LOVE from Texas,
The Pint-Sized Mayo

Cashew Chicken

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 bell pepper, juilienned
• 1 carrot, sliced into discs
• 1/2 cup white onion, diced
• 3/4 cup cashews
• 5 cloves garlic, minced
• 1.5 pounds boneless skinless chicken, cut into bite sized pieces
• salt and pepper
• 2 tablespoons corn starch
• 3/4 cup chicken broth
• 4 tablespoons hoisin sauce
• 2 tablespoons red wine vinegar
• steamed jasmine rice
• 4 green onions, sliced

Directions:

Heat large pan or wok over medium heat, and add the olive oil. Next, add the bell peppers, carrots, onions, and cashews. Sauté until everything begins to soften. At this point, add the garlic and cook until fragrant.

Season the chicken pieces with salt and pepper, and add them to skillet.

Cook until chicken is cooked through and there is no more pink. In measuring cup, add the corn starch and chicken broth. Whisk until mixed well, and pour the mixture to the chicken and vegetables.

Finally add hoisin sauce and vinegar. Bring the mixture to a simmer, and allow it to cook for 5 – 10 minutes, until sauce has thickened to your desired consistency.

Serve warm over steamed rice, and garnish with green onions.

Enjoy!!

“Let’s do this…I’m a cashew!” – Dane Cook in Retaliation